Lets see… how do I put this sandwich into words. How do I tell you how wonderful the crispy batter is? How do I tell you that the combination of the crispy batter, flaky fish and homemade tartar sauce is a match made in heaven. Maybe I should just come out and say it. Its crispy. Its fried. Its slathered with tartar sauce. It. Is. Scrumptious.
Saturdays pretty much always start out the same in our house. Usually, I get up a couple of hours before Ryan, get some cleaning done and then I make a big breakfast. That big breakfast means that Saturday lunch is usually a light affair, maybe a salad or some leftovers, but this past Saturday I was a little indulgent and I slept in.
I didn’t sleep in that much, but it was just enough that it didn’t make sense to make my traditional big breakfast. When I told Ryan that I would not be making breakfast his response was “well then we have to have an even bigger lunch!” “Alright”, I told him, “I can handle that”. But when I got out the ingredients for the fish sandwiches, he didn’t seem all that convinced that those two little fillets of fish would turn into the big lunch that he was hoping for. You should have seen the look on his face when I put the finished product in front of him. Let’s just say, after happily devouring his and part of mine, he was more than willing to eat dinner a little later than usual.
Beer Battered Fish SandwichPrint Recipe
Beer Battered Fish Sandwich Ingredients:
- oil for frying
- 2 white fish fillets (cod, snapper, halibut) bones and skin removed
- fresh cracked pepper and kosher salt
- 1/4 cup all purpose flour
- 1 cup beer batter (recipe follows)
- 2 lettuce leaves
- 1 tomato, sliced
- 2 hamburger buns, toasted if desired
Beer Batter Ingredients:
- 1 3/4 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 12 fluid ounces beer
Heat 2 inches of oil in a large pan or pot over medium-high heat until oil reaches 375 degrees. Note: Make sure the pan is large enough that the fish fillets wont be crowded when frying.
To make the batter whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
Slowly whisk in the beer.
Sprinkle the fish fillets with salt and pepper. Dredge in flour. Dip into batter. Gently lay battered fish into oil. Fry until golden brown about 4 to 6 minutes. Transfer to a paper towel lined plate. Sprinkle with more kosher salt if desired.
To assemble the sandwich place 1 lettuce leaf and 1 - 2 tomato slices on the bottom portion of the bun. Top with fish. Spread tartar sauce generously on top of fish. Repeat to make other sandwich.